I did manage to get two more sauces done before the end of the month.
First was a Mushroom Sauce recipe, a ‘Quick and Easy’ recipe that is basically mushrooms and onion in a broth of stock thickened with butter. It turned out pretty well. I had it with Chicken (though I found it as a steak sauce).
Second, and most importantly, was my attempt to make Hollandaise sauce.
I love Hollandaise sauce. It is a favorite of mine, and I always seriously consider the dishes that come with it when I go out to eat. When I’ve made it at home before, it’s been one of those packs you milk and butter to, but never have I tried making it from scratch.
The recipe I found was pretty simple. I actually had all the ingredients at home already, so it was just a question of giving it a shot. So I made the sauce, along with oven roasted asparagus and salmon.
It didn’t taste bad, but it didn’t taste much of anything. When I used it on the asparagus it tasted like a more buttery asparagus. The cayenne and white pepper just sort of disappeared. I brought the leftovers in for lunch the next day, adding a bit more seasoning, at which point the sauce went from bland to ‘far too spicy.’ Obviously, this will require a lot of work. Maybe I’ll try to find a different recipe before I try again. But I don’t want to give up on either recipe.